Length: | 78 ft |
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Builder: | Lagoon |
Year Built: | 2022 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 4 |
Max Speed: | 10 |
Cruising: | 7 |
Fuel Use: | 20 for 7 kno Litres/Hr |
Beam: | 36.1 ft |
Draft: | 6.2 ft |
Base Port: | CARIBBEAN - Home port TBA |
KAJIKIA: the name of the genus (taxonomy branch) of the family of Marlins, the fatest fishes in the ocean. also represent freedom of movement. |
KAJIKIA offers 4 cabins for the Guests all en-suite - 1 master cabin with private terrace on the sea & an ensuite spacious bathroom, large sofa & walk-in dressing - bed size 1,80 m x 2,05 m - 1 spacious double VIP cabin with private bathroom - located at aft starboard of the vessel - bed size 1,70 m x 2,05 m - 1 double cabin with private bathroom convertible into twin - located at midship port of the vessel - bed size 1,70 m x 2,05 m - 1 double cabin with private bathroom convertible into twin - located at aft port of the vessel - bed size 1,80 m x 2,05 m Large interior saloon with panoramic view Lounge bar & galley up spacious aft cockpit with large sofas & 2 loungers Large fly bridge with 2 sunbathing areas | |
Queens: | 4 |
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Double Cabins: | 4 |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | Semi-rigid tender Highfield 5 meters with Yamaha |
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Dinghy HP: | 100 |
Adult Skis: | 2 |
Snorkel Gear: | 8 |
WakeBoard: | 1 |
PaddleBoard: | 3 |
2 Man Kayak: | 1 |
Fishing Gear: | Yes |
# Fish Rods: | 3 |
UnderWater Cam: | Yes |
Other Toys: | |
Semi-rigid tender Highfield 5 meters with Yamaha 100 HP Aft hydraulic passerelle Aft inflatable pontoon sea raft 1 Wing foil with extra sails 2 Water-ski adult (bi & mono) 1 Wakeboard 1 Seabob F5S 2 Sea scooters Navbow 1 Electric surf 3 Inflatable SUPs 1 Two seats inflatable Kayak 1 Towing ring: 1 Jobsea ESTA for 3 1 Waterproof Go Pro 1 Drone Noddles Snorkeling equipment for 8 Guests RDV diving only, arranged on request Fishing equipment with 3 rods, fishing lures and belts Various parlour games |
Internet: | Onboard WIFI |
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VCR DVD: | Yes |
Salon Stereo: | Yes |
Other: | |
TV in the saloon Guests cabins - Bluetooth & HDMI cable Musics & Movies library 4 Speakers on Flybridge | |
Amenities | |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Crew Smokes: | Inq |
Children?: | Yes |
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CAPTAIN : Frédéric LORENTE
Nationality: French
Diploma: Master 500, 750 kW, Sport educator sailing
Language spoken: French, Italian and English
Coming from sports sailing, with more than 25 years of experience and several thousand miles done, the captain is a true passion man about the sea.
He did "break" with his sailor career to manage a sailboat rental company and especially take care of his 3 daughters while they grow up. Then, in 2014, he came back to the very closed captains of large sailing units circuit.
After being Whitefin’s Captain, classic sailboat Bruce King 90', he joined the KAJIKIA adventure in November 2022. And he built a crew as his profile: professional, helpful and discreet.
Islander, 46-year-old, from Corsica island, he loves recounting stories and sea anecdotes from the regions he crosses. The Mediterranean and the Caribbean didn't hold secrets for him.
Sharing is his leitmotif! He wants you to live your navigation experience as closely as possible. He will not hesitate to share his knowledge and you could participate in maneuvers if you wish.
Finally, your captain is a submarine hunter and will have the pleasure to make you taste fresh fish.
CHEF: Christelle VANNIER
Nationality: French
STCW 10 - ENG1
Language: English
Christelle’s roots are in the beautiful, snow-capped mountains of France followin a long
and varied career as a sports instructor at mountain resorts, she moved to the south of
France where she became involved in the hotel and the restaurant industries.
In 2000 she began working on yachts in the Mediterranean and Caribbean as stewardess and then as a chef.
She has since offering a high level of service aboard several charter and private yachts, both sail and power as M/Y Mayrilou 68’, S/Y TUGELA 77’ or S/Y CILIAM 92.’
She is delighted to join KAJIKIA to create for her guests, a memorable holiday experience with her talents in international cuisine and hospitality.
.
STEWARDESS: Anna BUTTER
Nationality: English/French
Diploma: STCW, Food Hygien level 2 -RYA Powerboat
10 days Yacht training at VIP service school, Mallorca
Languages spoken: fluent English, Spanish, Italian
Anna was born and raised in Dubai, but originally is half French and half Scottish.
She has been living in Spain for the last few years and is a world traveller.
She has worked in scuba diving, hospitality, film and horse riding.
In her free time she likes to play the ukulele.
She always has a smile on her face and is ready to make your adventure on Kajika an unforgettable trip of a lifetime.
FIRST MATE/ STEWARDESS: Vanessa GERBAULT
Nationality: French
Age: 44
Diploma: STCW, French deckhand certificate (CMP)
Language spoken: French and English
Vanessa has enjoyed a close affinity with nature from her early age.
Her passion for traveling runs in her blood. She used to live on a sailing boat for 3 years in Senegal, worked on trains for 2 years, in the air for 9 years, then she decided to come back to her first love… The ocean
Her background brings on KAJIKIA a strong safety awareness.
Since she joined captain Fred, she crossed twice the Atlantic, worked on a 50 ft catamaran and a beautiful 90 ft classic, around Mediterranean and Caribbean.
Vanessa is positive, friendly and always happy to help. In her spare time, she enjoys watersport and when she's on dry land you´ll find her in the nature, trekking, running or reading a book.
She's looking forward to give KAJIKIA´s guests an unforgettable experience in a safe and fun manner
SAMPLE MENU
by Christelle VANNIER
BREAKFAST
Fruit juice, selection of teas, coffee, milk
Fresh caribbean fruits, muesli, yogurt
bacon and eggs with french baguette or toast, butter, honey, marmelade, baked croissants, pancakes
STARTERS
Various dips (Houmous, Guacamole) and raw vegetables
Green, black olive tapenades, Eggplant caviar toasts,
Shrimps verrines, avocado and whipped cheese sauce - Salmon blinis, chives sauce
Seared Scallops in a Garlic and Parsley Dressing
DAY 1
LUNCH
Tahitian Style St Jacques scallops
Curry Shrimp with Creole rice
Fruit skewer
DINNER
Avocado Salad Smoked Duck Breast
Filet mignon with mustard sauce and zucchini cake
Pear Almond Tart
DAY 2
LUNCH
Salad of green beans with Almonds
Quiche with spinach and goat cheese with Cesar salad
Passion fruit Mousse
DINNER
Carpaccio of fresh Tuna
Spaghetti alle Vongole
Panna Cotta with red fruit coulis
DAY 3
LUNCH
Greek Salad
Honey lemon chicken breast - Mashed sweet potatoes
Banana-coconut composition in her glass cup
DINNER
Mouthfuls of Thai steam fish
Red Mullet salsa verde and crispy vegetables
Chocolate fondant
DAY 4
LUNCH
Japanese salad
Octopus with its seaweed salad
Frosted exotic lemons
DINNER
Grilled peppers with anchovies and tomatoes
Smoked salmon with asparagus peas in risotto
Floating island choco Freitz
DAY 5
LUNCH
Pineapple in cocktail
Semi-cooked tuna in sesame with mashed potatoes
Rasperry granite
DINNER
Goat cheese Maki
Parmentier of duck confit
Chocolat mousse
DAY 6
LUNCH
Gaspacho
Zucchini tart with parmesan rocket
Freshness pineapple passion
DINNER
Green papaya salad
Breaded snapper fillets with ratatouille
Tart with mango
DAY 7
LUNCH
Tomatoes with pesto of capres
Greek mushrooms with taboule
Strawberry soup
DINNER
Trifle with avocado
Swordfish creole sauce with crispy vegetables
Banana flambé
SEASON: |
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Summer 2024 |
Winter 2024 to 2025 |
Summer 2025 |